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1 (1/4-ounce) package active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half-and-half
6 cups flour

1 1/2 cups sweetened whipped cream
1 1/2 cups vanilla pastry cream, recipe follows
1 1/2 cups raspberry filling, recipe follows
Shaker powdered sugar
1 cup chocolate glaze, recipe follows
1 cup powdered sugar glaze, recipe follows

In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and
1/4 cup of the warm water. Stir to dissolve and set aside. In an
electric mixer, beat the eggs and remaining 3/4 cup sugar until
thick and pale yellow in color. Change the mixer attachment to a
dough hook. With the machine running slowly add the yeast mixture,
melted butter, salt, milk, and half-and-half. Add the flour, 1 cup
at a time. Mix until the mixture forms a soft ball, leaves the
sides of the bowl, and climbs up the dough hook. Remove the dough
and turn into a lightly oiled bowl. Cover the bowl with plastic
wrap and set the bowl in a warm, draft free space. Let the dough
rise until double in size, about 1 1/2 hours. Turn the dough out
onto a floured surface and dust the surface of the dough with flour.
With a rolling pin, roll out the dough, about 1/4-inch thick, in
the shape of a rectangle. Using a 3-inch round cutter, cut the
dough into circles. Place the rounds on a baking sheet. Cover the
dough with a greased piece of plastic wrap (this will prevent the
dough from sticking to the wrap) and let the dough rise until double
in size, about 30 minutes. Preheat the fryer to 350 degrees. Gently
fry a couple of the circles at a time, until golden brown, about
3 to 4 minutes, flipping occasionally for overall browning. Remove
the doughnuts from the oil and drain on a paper towel-lined plate.
Fit each pastry bag with small round tips. Fill each bag with a
different filling. Pipe the doughnuts, alternately with the different
fillings. Sprinkle some of the filled doughnuts with powdered sugar.
Glaze the remaining donuts with the 2 different glazes. Serve on
a large serving platter.

5 large egg yolks
3/4 cup cornstarch
2 1/2 cups heavy cream
1 1/2 cups sugar
1 tablespoon vanilla extract

In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy
cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups
cream, sugar and vanilla extract in a large heavy-bottomed saucepan over
medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about
10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook
until it thickens, about 5 minutes. Be forewarned: the mixture will break.
Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap
down over the surface of the mixture to prevent a skin from forming. Let
cool completely at room temperature. When cooled pour the mixture into the
bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to
combine the mixture. If it will not combine, warm another 1/2 cup heavy
cream and slowly add it to the mixture. Whip until you have a thick and
creamy custard.


1 cup powdered sugar
3 tablespoons milk

In a small bowl, combine the powdered sugar and the milk and whisk
until smooth.


1/4 cup cocoa powder
1 cup powdered sugar
4 to 5 tablespoons milk

In a small bowl, combine the cocoa powder and the powdered sugar.
Add in the milk and whisk until smooth.


4 cups raspberries
1 cup water
1/2 cup sugar
2 tablespoons cornstarch

In a saucepan, combine raspberries, 3/4 cup of water and sugar.
Bring to boil. Simmer for 15 to 20 minutes or until raspberries
have broken down. Remove mixture from the heat and strain out the
seeds. Return the strained mixture to the heat. Dissolve the
cornstarch in the remaining 1/4 cup of water. Whisk the slurry into
the raspberry mixture. Bring the mixture back to a boil. Simmer
for 5 more minutes. Remove from heat and cool completely.

Yield: 2 dozen doughnuts


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